No-Bake Lotus Biscoff Cheesecake
An easy recipe of no-bake and no-gelatin cheesecake.
If you have a springform cake tin, keep the cheesecake 4 hours in the fridge before decorating and presenting.
If not, and to have a perfect cheesecake unmolding, cover the inside of the tins with a rhodoide sheet.
Then keep the cheesecake in the freezer for 4 hours before unmolding.
Once the tins are removed, place the cheesecake 2 hours in the fridge before serving.
RECIPE
- Crush the biscuits in the food processor.
- Add the melted butter and mix until well combined.
- Put the crushed biscuits in the buttom of your cheesecake tin (spring form tin or mini round tins).
- Press evenly with a spoon or using a glass.
- Keep in the fridge and prepare the cheescake filling.
![No-Bake Lotus Biscoff Cheesecake](https://d33wubrfki0l68.cloudfront.net/851235102d01dd09ab192a7f3e0ce581c3d6c22c/3db4c/en/recipes/no-bake-lotus-cheesecake/featured_2_hub6e3f8dc209b40c9147f217b474e1546_176868_800x534_fill_q75_box_bottomleft.jpg)
- Cream the cream cheese then add sugar and mix until creamy and well combined.
- Add the condensed milk, lemon juice, lemon peels and crème fraiche.
- Mix well until homogeneous.
- Whip the double cream with vanilla extract until firm.
- Add the whipped cream to the cheesecake mixture.
- Put the filling on the chilled crust.
- Try to give it a nice surface.
- Keep in the fridge for at least 4 hours before serving. Preferably overnight.
- Decorate with melted Lotus spread and serve.
ENJOY YOUR HOMEMADE TREAT!
![No-Bake Lotus Biscoff Cheesecake](https://d33wubrfki0l68.cloudfront.net/f6a592c9b0ccbc96b998fb7874fc225d0bc44d71/178ce/en/recipes/no-bake-lotus-cheesecake/featured_3_hub6e3f8dc209b40c9147f217b474e1546_190970_800x534_fill_q75_box_bottomleft.jpg)